Who should deliver the low FODMAP diet and what educational methods are optimal: a review

J Gastroenterol Hepatol. 2017 Mar;32 Suppl 1:23-26. doi: 10.1111/jgh.13690.

Abstract

Dietary management is being hailed as an effective strategy for the management of irritable bowel syndrome. Specifically, a diet low in fermentable carbohydrates (FODMAPs) has demonstrated efficacy in approximately 70% of patients. As evidence in support of the low FODMAP diet continues to emerge, there is increasing debate regarding implementation of the diet particularly concerning who should educate patients and how to educate them. Registered dieticians have largely pioneered the evidence that supports the effectiveness of the low FODMAP diet in irritable bowel syndrome, and the diet is recognized as a dietician-led therapy. However, there is an increasing trend for non-dietician-led implementation of the diet despite an absence of evidence on both the clinical or cost-effectiveness of such. Additionally, there is a growing requirement for dietetic services to increase capacity in response to increasing referrals, and consequently, there is a need to investigate innovative ways to educate patients whilst maintaining dietician-led intervention. Herein, we review the evidence for delivery of the low FODMAP diet and discuss potentially effective methods for service delivery.

Keywords: education delivery; group education; irritable bowel syndrome; low FODMAP diet.

Publication types

  • Review

MeSH terms

  • Diet, Carbohydrate-Restricted / methods*
  • Disaccharides / administration & dosage
  • Disaccharides / adverse effects
  • Humans
  • Irritable Bowel Syndrome / diet therapy*
  • Irritable Bowel Syndrome / etiology
  • Monosaccharides / administration & dosage
  • Monosaccharides / adverse effects
  • Nutritionists*
  • Oligosaccharides / administration & dosage
  • Oligosaccharides / adverse effects
  • Patient Education as Topic / methods*
  • Polymers / administration & dosage
  • Polymers / adverse effects

Substances

  • Disaccharides
  • Monosaccharides
  • Oligosaccharides
  • Polymers
  • polyol